Hot Chinese Eggplant (Aubergine) |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Got this off a recipe card at the grocery store.Yum! Ingredients:
2 tablespoons soy sauce |
3 tablespoons hoisin sauce (peking sauce) |
1/2 teaspoon hot red pepper flakes |
1/2 cup sherry wine |
1 1/2 cups water |
2 tablespoons peanut oil |
2 medium eggplants |
2 tablespoons minced garlic |
2 tablespoons fresh ginger |
sesame seeds (to garnish) |
Directions:
1. Cut unpeeled eggplant into 3/4 by 3/4 by 2 sticks.
2. Place strips in a colander, sprinkle with salt and toss to coat.
3. Let drain for 30 minutes.
4. Rinse.
5. Squeeze to remove water.
6. Mix first 5 ingredients in a bowl.
7. In a skillet or wok heat the oil.
8. Add the eggplant, garlic and ginger.
9. Stir fry over high heat for 3 minutes.
10. Add sauce and stir well.
11. Reduce heat to medium low, simmer 15 minutes.
12. Gradually turn up heat.
13. Cook until sauce is reduced to a thick glaze.
14. Garnish with sesame seeds.
15. Serve immediately.
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